※ Caramel Fudge

  • 2 Cups fine white sugar
  • 1 Tin of condensed milk
  • 180 gsm / 6 oz. pure butter
  • 3 Tablespoons golden syrup
  • 1/2 cup finely chopped and toasted nuts
  • Vanilla Essence
  • A little milk

On low heat dissolve sugar and butter with a “splash” of milk - preferably full cream for a few minutes. Take off stove and add syrup and condensed milk.

Cook on low heat, stirring all the while with a wooden spoon.

Have a cup of cold water handy to test a few drops of toffee from time to time. 

When soft ball forms and colour is medium tan it is ready.Add nuts and a splash of vanilla essence, then take off stove and start beating until thick and wavy.

Pour into buttered Swiss tin & set in refrigerator for a few minutes. 
Cut into cubes.


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